Ripened Lactic Acid Cheeses Short Course

In this three-day Master Class, participants will make surface ripened Lactic Acid cheeses, namely Figaro (a variation of Chaource), Valencay and Epoisses. Lactic Acid cheeses are those predominantly coagulated by Lactic Acid. For contrast, we will also make Camembert, which is surface ripened but is predominantly coagulated by rennet. Course will be offered in the pilot plants of the Department of Food Science, University of Guelph, Ontario. Canada. Simultaneously, classes and cheese making will be transmitted life for remote students.

Event Details

Date: Jun. 21 — 23, 2022

Time: 8:00 AM - 5:00 PM


Cost: CA$1,500

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